- 8
Ingredients
- Pudding:
- 1 quart heavy cream
- 3 pounds white chocolate chips
- 4 eggs
- 3 egg yolks
- 1 teaspoon vanilla extract
- 1/2 cup sugar
- 8-10 cups torn stale dinner rolls
- Sauce:
- 3/4 cup raspberry preserves
- 3/4 cup Bonny Doon framboise or raspberry juice
Preparation
Step 1
In a saucepan, heat heavy cream but do no boil. When hot, add white chocolate gradually and stir until melted.
In a mixing bowl, combine eggs, yolks, vanilla, and sugar.
Butter a 9-by-12-by-3-inch pan. Fill with torn rolls.
Slowly add white chocolate mixture to the egg mixture. Pour the mixture over the bread in the pan and allow to sit for 20 to 30 minutes. Cover pan with fol and place pan in a larger pan in a larger pan. Carefully pour warm water in a the larger pan, allowing water to rise two thirds of the way up the sides of the pan.
Carefully move pans to a 325 degree oven and bake for 20 minutes. Remove foil and bake an additional 10 minutes or until the top is browned.
Remove and serve while warm and gooey, or allow to rest until firm, and reheat at serving time.
To make sauce, melt the raspberry preserves in a pan and whisk in the frambroise or raspberry juice. Cool and pour over hot bread pudding.
1,760 calories.